Friday, September 05, 2014

A Birthday Meal for Kristin P.


With German Chocolate Cake and Pistachio Gelato for dessert, we knew a salad composed from the Cafe Drake HRV late summer gardens was essential to balance the meal's richness. Above, baby oak lettuces, arugula, baby mustard greens and mustard flowers.

Prepping for a festive main course of Pizza Pizza!

Roasting in a moderately hot oven - around 375 degrees F. - intensifies the flavor and natural sweetness of most stone fruits. The nectarines above were tossed with a bit of olive oil and a pinch each of sugar and salt and roasted for about 25 minutes. Always be sure to flip the fruit slices at least once while cooking.

Pizzas ready for the oven! We used whole wheat lavash, an Arabic bread akin to pita, but regardless of your pizza base or dough ALWAYS pre-bake for about 10 minutes at 350 degrees F. before dressing with ingredients. This extra step will prevent soggy pizza every time.

Hot from the oven. Generally, pizzas baked at home should be baked in an oven no cooler than 475 degrees F. 500-515 degrees is ideal. Above, Pizza with Fresh Mozzarella, San Marzano tomato sauce, pineapple, capocollo and hot green chilies.

Our 2nd Pizza: Bleu Cheese and Roasted Nectarines with assorted fresh herbs and an aged Balsamic Drizzle.

Happy Birthday, KP!!

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